Creamy Lemon Chicken over Gluten-Free Pasta

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This recipe has quickly become one of our favorites! It's so quick and easy to make, but tastes like you've been in the kitchen for hours 😉 Serve with a fresh garden salad and you're good to go! As usual, I found this recipe in The Pioneer Woman's collection and made a few simple changes to make it Gluten-Free and allergy-friendly for my family.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Main Dish
Cuisine American
Servings 6 Servings

Ingredients
  

  • ½ Cup All-Purpose Gluten Free Flour I use Bob's Red Mill GF 1-to-1 Baking Flour
  • 2-3 Tbsp Olive Oil I use the lighter Olive Oil, so it doesn't interfere with the flavors
  • 1-1 ½ lbs Chicken Tender you can really use any cut of chicken, but I usually prefer Chicken Tenders for ease and convenience
  • 1 ½ tsp Garlic, minced I use the already minced garlic in a jar
  • ¼ Cup Low Sodium Chicken Broth You can also use Vegetable Broth
  • ¾ Cup Heavy Cream or Half & Half
  • ½ Cup Parmesan Cheese, grated Fresh is much better here
  • 1 Large Lemon Zest & Juice
  • Salt & Pepper to taste
  • 3 Large Handfuls Baby Spinach (optional)
  • Basil or Parsley for garnish
  • 12 oz. box Gluten Free Pasta You can use any type of GF Pasta of your choice, but I have found that GF Spaghetti, Fettuccine or Capellini work best

Instructions
 

  • Place the flour in a shallow dish and season with salt & pepper, if desired. Set aside.
  • Heat the oil in a large skillet over medium heat until the oil begins to shimmer on the surface.
  • Meanwhile, dredge the Chicken Tenders through the flour to fully coat and shake off excess flour.
  • Carefully place the floured Chicken Tenders into the hot oil and cook for about 3-4 minutes on each side or until thoroughly cooked; remove the chicken and place on a plate.
  • While the Chicken is cooking, bring a large pot of water to boil and cook the GF Pasta according to directions; drain and set aside.
  • Once all of the Chicken has cooked and been removed from the pan, lower the temperature to Simmer/Low and add the Minced Garlic; cook for about 1 minute.
  • Carefully add the Chicken Broth and stir well.
  • Next, add the Cream, Parmesan Cheese, Lemon Zest and Juice stirring well to combine all of the ingredients; add salt & pepper to taste; simmer until the sauce begins to thicken (about 2-3 minutes).
  • Return the Chicken Tenders to the pan and cover completely with the sauce; add the Spinach, if desired, and cook for about 1 minute (or until the Spinach is wilted).
  • Serve over your choice of GF Pasta and garnish with Basil or Parsley, if desired.